And watch out as this recipe is very hot and spicy! If you prefer your chicken to be less spicy, I would suggest to add fewer chillies or you might be grabbing that glass of water to cool your palate when eating!
Ingredients
1kg chicken thigh fillets
Lemon wedges and hot potato chips, to serve
Chilli Sauce
5-7 small fresh red birdseye chillies, roughly chopped
2 long red chillies, roughly chopped
3 garlic cloves, roughly chopped
¼ cup olive oil
2bs fresh lemon juice
1 tbs sea salt
Method
- To make chilli sauce, place the chillies and garlic in the bowl of a small food processor and process, scraping down the side occasionally, until chillies are finely chopped. Add oil, lemon juice and salt and process until just combined. Transfer to a screw-top jar or plastic container.
- Trim away any excess fat from chicken. Prick the flesh of the chicken all over with a fork to allow the marinade to penetrate. Rub mixture into chicken, cover and refrigerate. Leave to marinate for at least 2 hours or overnight for a better result.
- Preheat barbecue grill to medium high heat. Place the chicken, skin-side up, on the preheated barbecue grill. Cook for 10 minutes, brushing occasionally with a little of the chilli sauce. Brush the top of the chicken with the remaining chilli sauce and then turn over. Cook for a further 8 minutes or until the juices run clear when the thickest part of the chicken is pierced with a skewer.
- Transfer chicken to a plate, cover loosely with foil and set aside for 5 minutes to rest and serve immediately with lemon wedges and chips.
You can make the chilli sauce up to 2 weeks ahead. Store in the fridge. The longer it stands, the more the flavours develop.
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